Kuchen, the German word for cake, is defined as any of various coffee cakes made from sweet yeast dough often with fruit and nuts. This easier recipe doesn't call for yeast and takes advantage of colorful summer fruit. A plum can be substituted for one or both of the peaches.
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp each ground cinnamon and salt
1½ sticks unsalted butter, softened
¾ cup sugar
2 large eggs
1½ tsp vanilla extract
⅓ cup milk
1½ cup blueberries
2 ripe peaches, pitted and cut into ½ inch wedges
Crumb Topping:
3 tbsp each all-purpose flour and light brown sugar
2 tbsp unsalted butter, cut into bits
¼ tsp ground cinnamon
Heat oven to 350 degrees. Line a 9 inch square pan with foil; let foil extend over ends of pan. Spray lightly with cooking spray.
Mix flour, baking powder, cinnamon, and salt in a small bowl. Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until smooth. On medium speed, beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk until blended. Gently fold ½ cup of blueberries into batter.
Spread batter into prepared pan into an even layer. Top with peach slices, evenly spaced in batter. Scatter with remaining 1 cup blueberries.
Topping: In a medium bowl, rub ingredients together with fingertips until moistened and clumpy, then scatter over fruit. Bake 55 to 60 minutes, until a cake tester inserted in center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.
Lift foil by ends onto work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with confectioners’ sugar, if desired. Cut into squares.
